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Philly Cheesesteak Sandwich

A fast and satisfying weeknight dinner featuring tender ribeye steak, sautéed peppers and onions, and gooey provolone cheese in a toasted hoagie roll.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ribeye steak, thinly sliced Partially freeze for easier slicing
  • 1 tablespoon olive oil
  • 1 yellow bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 4 hoagie rolls Soft Amoroso-style rolls are traditional
  • 6 slices provolone cheese Can substitute with American or Cheez Whiz for different flavor
  • 1 tablespoon unsalted butter For toasting the rolls
  • Salt and pepper to taste

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the sliced onions and bell peppers, season with salt and pepper, and cook until softened and slightly caramelized, about 6-8 minutes. Transfer veggies to a plate and keep warm.
Cooking Steak
  1. In the same skillet, increase heat to high.
  2. Add the thinly sliced ribeye in an even layer, season with salt and pepper, and sear quickly, stirring just enough to brown the meat, about 2-3 minutes.
Combining
  1. Return the peppers and onions to the pan with the steak and toss to combine and heat through for about 1 minute.
Toasting Rolls
  1. Spread butter on the inside of each hoagie roll and toast face-down until lightly golden.
Assembling
  1. Divide the steak and veggie mixture among the toasted rolls, top each with 1-2 slices of provolone, and allow the residual heat to melt the cheese.
  2. Serve immediately.

Notes

Serve hot with sides like potato chips, salad, or fries. Offer pickles and hot sauce on the side for added flavor.